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Butternut Squash Risotto

This week’s NutriPic on Facebook was risotto or spaghetti bolognese and risotto won the race so I’ve created this sublimely delicious, healthy butternut squash option. It does take a little bit of preparation as you have to activate the quinoa overnight by soaking it in water, but it’s definitely worth it.

Nutritional yeast adds to the deliciousness by adding a cheese like flavour to the dish. You can get this in most health food stores, I’d recommend adding it a tablespoon at a time, until you reach the flavour you desire.

Don’t miss out on next week’s NutriPic vote – head to Facebook to choose what healthy recipe you’d like.

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You Will Need...

  • 2 x butternut squash
  • 1 1/2 cup/250g white quinoa
  • 4 handfuls frozen peas
  • 1 onion
  • Handful pine nuts
  • 2 garlic cloves
  • 4 tbsp. nutritional yeast
  • 1 tbsp. apple cider vinegar
  • 1 tsp. dried oregano
  • Chopped coriander
Difficulty:
Estimated Time:
  • Step 1

    Activate the quinoa overnight by soaking in 500ml of water (leave for at least 8 hours) Preheat the oven to 170C. Chop the butternut squash in half and place on a baking tray. Bake for 45 mins (or until softened) then remove from the oven and leave to cool. Once cooled scoop out the squash and place in a food processor. Process until completely pureed. Fry the onion in a saucepan over a medium heat for 6-7 mins (until softened) then add in the chopped garlic cloves and dried oregano and leave for a further 1-2 mins. Drain the quinoa and add to the saucepan along with the frozen peas, butternut squash puree, nutritional yeast, apple cider vinegar and chopped coriander. Mix well then leave on a medium heat for 5 mins, stirring occasionally. Meanwhile gently fry the pine nuts for 1-2 mins, until golden. Plate up the risotto and garnish with pine nuts and coriander.

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